Pickled Banana Pepper Rings

Ingredients

Instructions

1. 1Wash 7 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Wash the banana peppers, slice them crosswise into rings about 1/4 inch thick, discard the stems, and remove seeds if you prefer a milder pickle.
3. 3In a large pot, bring 5 cups white vinegar (5% acidity), 5 cups water, 2 tablespoons canning salt, and 2 tablespoons sugar to a full boil, stirring to dissolve the salt and sugar.
4. 4Pack the raw pepper rings into the hot jars, adding 1 garlic clove to each jar, and pack the rings snugly without crushing them.
5. 5Pour the boiling brine over the peppers, keeping them covered and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more brine if needed to keep 1/2 inch headspace, wipe the rims, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed from a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, let the jars sit 5 minutes, then move them to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Check the seal by pressing the center of each lid, remove the bands, wipe the jars clean, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the best flavor, and refrigerate after opening.
11. 11Never cut the vinegar with extra water beyond this recipe or overpack the jars with peppers, since that reduces the acidity that keeps them safe.